Estimation of semolina dough rheological parameters by inversion of a finite elements model 由 Angelo Fabbri, Chiara Cevoli

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PROVE IDRAULICHE SU UN SEMOVENTE IRRIGUO 由 Giuseppe Taglioli, Angelo Fabbri

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Modelling Volume Change and Deformation in Food Products/Processes: An Overview 由 Emmanuel Purlis, Chiara Cevoli, Angelo Fabbri

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In-field hyperspectral imaging: An overview on the ground-based applications in agriculture 由 Alessandro Benelli, Chiara Cevoli, Angelo Fabbri

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A method for handlebars ballast calculation in order to reduce vibrations transmissibility in walk behind tractors 由 Angelo Fabbri, Chiara Cevoli, Giuseppe Cantalupo

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Hyperspectral imaging to measure apricot attributes during storage 由 Alessandro Benelli, Chiara Cevoli, Angelo Fabbri, Luigi Ragni

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Pallet standards in agri-food sector: a brief survey 由 Alessandro Trevisani, Eleonora Iaccheri, Angelo Fabbri, Adriano Guarnieri

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Numerical models of mass transfer during ripening and storage of salami 由 Angelo Fabbri, Chiara Cevoli, Giulia Tabanelli, Fausto Gardini, Adriano Guarnieri

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HOT AIR TREATMENT, IN NATURAL CONVECTION CONDITIONS, FOR EGG SURFACE DECONTAMINATION 由 Chiara Cevoli, Angelo Fabbri, Frédérique Pasquali, Annachiara Berardinelli, Adriano Guarnieri

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Theoretical and experimental study on mechanical characterisation of a water drop impact on a solid surface 由 Luigi Cavazza, Adriano Guarnieri, Angelo Fabbri, Chiara Cevoli, Giovanni Molari

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Estimation of thermal conductivity of short pastry biscuit at different baking stages 由 Chiara Cevoli, Angelo Fabbri, Simone Virginio Marai, Enrico Ferrari, Adriano Guarnieri

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Screening of grated cheese authenticity by nir spectroscopy 由 Chiara Cevoli, Angelo Fabbri, Alessandro Gori, Maria Fiorenza Caboni, Adriano Guarnieri

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Precision viticulture: Automatic selection of the regions of interest from moving wagon hyperspectral images of grapes for efficient SSC prediction 由 Alessandro Benelli, Chiara Cevoli, Angelo Fabbri, Søren Balling Engelsen, Klavs Martin Sørensen

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FRESHNESS GRADING OF SHELL EGGS USING A DIELECTRIC TECHNIQUE AND ARTIFICIAL NEURAL NETWORK METHOD 由 Angelo Fabbri, Luigi Ragni, Annachiara Berardinelli, Chiara Cevoli, Alessandro Giunchi, Adriano Guarnieri

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PRELIMINARY INVESTIGATION OF PASTA EXTRUSION PROCESS: RHEOLOGICAL CHARACTERIZATION OF SEMOLINA DOUGH 由 Angelo Fabbri, Alessandro Angioloni, Andrea Di Stefano, Enrico Fava, Adriano Guarnieri, Giulio Lorenzini

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